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ANSC meat science > Exam 2 > Flashcards

Exam 2 Flashcards

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1
Q

How long does it take for muscle to be converted to meat

A

up to 24 hours

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2
Q

During and after slaughter process, what is the body trying to maintain

A

homoeostasis

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3
Q

What is homeostasis controlled by?

A

Nervous and endocrine system

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4
Q

What is immobilization?

A

The animal is rendered unconscious due to the disruption of nervous system

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5
Q

What are the 3 methods for immobilization

A

Mechanical
Electrical
Chemical

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6
Q

What is exsanguination?

A

Massive bleeding, severe compromise homeostasis

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7
Q

What happens to blood pressure during exsanguination

A

Goes down

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8
Q

What happens when blood pressure goes down? (3 things)

A
  1. Heart pumps faster
  2. Blood vessels in limbs constrict to increase blood pressure
  3. Forces blood to vital organs
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9
Q

What is system is loss during exsanguination?

A

Circulatory system

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10
Q

What happens when circulatory system is loss?

A
  1. Loss of transport system, nothing gets to/from the muscles
  2. Build up of lactic acid
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11
Q

The muscle is shift from what type of metabolism to what type of metabolism

A

Aerobic metabolism to Anaerobic metabolism

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12
Q

What happens during the metabolism shift

A
  1. Small stores of oxygen is lost quickly
  2. Aerobic metabolism fails
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13
Q

What happens to pH during muscle to meat

A

Declines causing the build of lactic acid

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14
Q

What is the most important changes in meat quality?

A

pH

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15
Q

What happens during lost temperature control?

A

Heat production of the muscle increases

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16
Q

What happens when heat production of the muscles increases

A

No circulatory system
Heat from body shutdown
Heat from metabolism causes muscle temp to go up

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17
Q

What happens during rigor mortis? (3)

A
  1. Stiffening of the muscles
  2. Permanent actin/myosin cross bridging
  3. Can’t break without ATP
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18
Q

What happens when rigor mortis is interrupted

A

Pre rigor chilling

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19
Q

What happens during Pre rigor chilling

A

Muscle is frozen before rigor

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20
Q

What happens when muscle is thawed?

A

Massive Ca+ dump

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21
Q

Short sarcomere equals what?

A

Tough meat

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22
Q

What is PSE

A

Pale, Soft and Exudative

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23
Q

What causes PSE in Biochemical stand point

A

Acute stress

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24
Q

What causes acute stress

A
  • Within hours of slaughter
  • Cause temp and pH variations from normal
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25
Q

What animal are common for PSE

A

Pork and Turkey - white muscle fiber

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26
Q

PSE in a metabolism standpoint prior to slaughter

A
  • Increase heart rate and temperature
  • ATP depleted
  • Switch to anaerobic metabolism
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27
Q

What happens when we switch to anaerobic metabolism

A

Build up of lactic acid

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28
Q

PSE in a metabolism standpoint after slaughter

A
  • Increase muscle temperature and lactic acid
  • Decrease in pH due to the lactic acid
  • Accelerated muscle to meat
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29
Q

What is the result of PSE

A
  • Increase temp + Rapid decline in pH
  • Denatured
  • Myogloin gets washed away
  • Lose structural integrity
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30
Q

What does it mean to denature

A

Change in shape, causing purge

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31
Q

What is purge

A

Pale color

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32
Q

What happens when myoglobin gets washed away

A

increase purge = pale color meat

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33
Q

What does it mean to lose structural intergrity

A

becomes soft

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34
Q

what does PSE affect

A

-pH
- shift in metabolism
- temperature
- rigor mortis

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35
Q

PSE quality problems

A
  • Visual
  • Juiciness
  • Tenderness
  • Processing
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36
Q

PSE Visual

A

Looks bad and purge in package

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37
Q

PSE Juciness

A

Very dry to due the lack of water

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38
Q

PSE Tenderness

A

Little change, but linked to juiciness

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39
Q

PSE Processing

A

Doesn’t hold ingredients, especially water

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40
Q

What is DC and DFD

A

DC = Dark Cutter
DFD = Dark, Firm and Dry

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41
Q

What happens to pH during DC

A

slow pH

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42
Q

What is causes DC

A

chronic stress

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43
Q

What is depleted in DC

A

glycogen

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44
Q

post harvest in DC

A
  • Reduce lactic acid
  • denaturation resulting increase water binding
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45
Q

DC result

A
  • Dark color due to increase water binding and Mb
  • Less denaturation = firm
  • Increase water binding
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46
Q

DC impact only what?

A

pH

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47
Q

Is there USDA grade for Dark Cutter

A

No

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48
Q

DC quality problem

A
  • Visual
  • Juiciness
  • Tenderness
  • Flavor
  • Processing
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49
Q

DC Visual problem

A

Too dark in color

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50
Q

DC Juiciness problem

A

High juiciness

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51
Q

DC Tenderness

A

Little Change

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52
Q

DC Flavor

A

Off flavor

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53
Q

DC Processing (Quality)

A

Quality - holds water very well

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54
Q

DC Processing (Safety)

A

Higher water activity for micro growth

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55
Q

Impact of Meat QUANTITY

A
  • Bruises and Broken bones
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56
Q

What is Bruising and Broken Bones

A

Breaking of capillaries and bones

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57
Q

What causes Bruising and Broken Bones

A
  • Overfilling transportation
  • Poor Handling
  • Poor plant design
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58
Q

How do we avoid meat quality and quantity problems

A

Proper facilities
Proper handling
Genetic Selections

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59
Q

Facilities Common Problems

A

Noice, Slippery floor, Steep ramp

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60
Q

Handling Common Problems

A
  • Poor trained employees
  • Electric prodding
  • Reproductive cycles
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61
Q

What is meat color

A

Visual Appeal
Palatability

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62
Q

What is the most important at purchase

A

Meat color

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63
Q

What are the 2 proteins for Meat Color

A

Myoglobin (more work)
Hemoglobin

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64
Q

What causes in difference in color

A
  • Species
  • sex
  • Muscle location
  • age
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65
Q

What is the function of myoglobin

A

Oxygen transport

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66
Q

2 parts of myoglobin

A

Globin and Heme Ring

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67
Q

What is heme ring

A

6th ligand determines color

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68
Q

What color is DeOxyMB

A

purple

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69
Q

What color is OxyMb

A

Red

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70
Q

What color is MetMb

A

Brown

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71
Q

What happens if O2 is added to DeOxyMb

A

OxyMb

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72
Q

What happens if OxyMB is oxidized

A

MetMb

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73
Q

What is DeOxyMb

A

Nothing bound at 6th ligand

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74
Q

What is OxyMb

A

O2 bound at 6th ligand

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75
Q

What is MetMb?

A

H2O bound at 6th ligand

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76
Q

What is the main source of meat

A

Iron

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77
Q

What causes oxidation

A
  • Oxygen - prolonged exposure
  • Light
  • Heat
  • Ingredients - Pro-oxidant
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78
Q

Palability

A
  • Desirable taste and texture properties
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79
Q

4 things in Palatability

A

Tenderness
Juiciness
Flavor (taste and aroma)
Appearance

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80
Q

What are the major things that impact Tenderness

A

Connective tissue (collagen)
Sarcomere length
Proteolytic enzymes (aging)

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81
Q

Tenderness - Connective Tissues

A
  • Collagen and Elastin content
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82
Q

Collegen relate to Tenderness

A

Amount and Chemical Crosslinking

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83
Q

What causes an impact on Connective Tissues

A

Animal age
Muscle location
Sex

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84
Q

Tenderness - Sarcomere Length

A

Increase length = increase tenderness

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85
Q

Tenderness - Proteolytic Enzymes

A
  • Degrade proteins postmortem
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86
Q

What is Calpain

A

2 calcium dependent enzymes
- m calpain and u calpain

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87
Q

What is the inhibitor of Calpain

A

Calpastatin

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88
Q

Tenderness - marbling

A

More related to juiciness and flavor than tenderness

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89
Q

What is Gustatory

A

Taste

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90
Q

What is olfactory

A

smell

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91
Q

What is the meat cookery objective

A

Safety and Improve palability

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92
Q

What is the 2 types of cookery

A

High temp and low temp

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93
Q

What is the temp for high temp cooking

A

> 250

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94
Q

What are the example of high temp cookery

A

Broil
Grill
Fry

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95
Q

What is the tenderness of high temp

A

tougher

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96
Q

What is the Flavor of high temp

A

caramelizes sugars

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97
Q

What is the temp of low temp

A

190 - 249

98
Q

Example of low temp cookery

A

Braise
Simmer
Smoker

99
Q

Tenderness of low temp

A

tender

100
Q

Flavor of low temp

A

Caramelizes

101
Q

What is the reason for processed meat

A

Preservation
Flavor/palatability improvement
Convenience
Adding value

102
Q

What are the ingredients in processed

A

Meat
Salt and Water
Phosphates
Seasonining
Nitrite or Nitrate

103
Q

What is the reason for meat

A

source of protein

104
Q

What is the reason for water

A

Dispense ingredients
Temp control
Increase juiciness

105
Q

What is the reason for salt

A

Extract proteins
Helps with water holding capacity

106
Q

What is the reason for phosphates

A

Increase pH and water holding capacity

107
Q

What is the reason for seasoning

A

provides product identity

108
Q

What is the reason for nitrite

A

Increases preservation and sets the cured pink color

109
Q

What is a fresh sausage

A

Uncooked
Not smokes
Not cured

110
Q

What is smoked sausage

A

No thermal process
Not cured
Cold smoked

111
Q

What is fully cooked sausage

A

Thermal process
May or may not be smokes
Usually cured
No shelf life

112
Q

What is luncheon loaves

A

Same as fully cooked. Larger diameter

113
Q

What are the types of Luncheon Loaves

A

Whole muscles
Chunked and formed
Ground Sausage

114
Q

What is Dry and Semi dry sausage

A

Reduce pH
May or may not be shelf stable

115
Q

What is fermented in Dry and Semi dry sausage

A

bacteria convert carbs to lactic acid

116
Q

What is acidified in Dry and Semi Dry sausage

A

Encapsulated acid

117
Q

What is the basic sausage processing steps (PISTCP)

A
  1. particle size
  2. Incorporate ingredients
  3. Stuff into casing
  4. Thermal process
  5. Cool
  6. Package
118
Q

Types of particle size

A

Large particle size
Medium particle size
Fine particles

119
Q

Large particle size types and how to cut

A

Luncheon meat and knife

120
Q

Medium particle size types and how to cut

A

Coarse sausage and grinder

121
Q

Fine particle size types and how to cut

A

Emulsion and bowl chopper

122
Q

How to incorporate ingredients to. luncheon meat

A

injector and vacuum tumbler

123
Q

How to incorporate ingredients to sausage

A

mixer

124
Q

What is the purpose of Nitrite (NO2-)

A
  1. Prevent warmed over flavor
  2. Fix reddish pink color
  3. Inhibit Microbial growth
125
Q

What is Sodium Erthorbate/ Ascorbate

A

Curing accelorator

126
Q

What happens if MetMb is heated

A

Denature MetMb

127
Q

What color is Denature MetMb

A

Gray brown

128
Q

What happens if Denature MetMb is oxidized

A

Oxidized Porphyrins

129
Q

what color is oxidized porphyrins

A

Green, yellow, colorless

130
Q

What is Nitroso Met Mb

A

DeoxyMb and OxyMb added with nitrite

131
Q

What color is Nitroso Met Mb

A

brown

132
Q

What happens if Nitroso Met Mb is added with NO

A

NitrosoMb

133
Q

What color is NitrosoMb

A

Dark red

134
Q

What happens if Nitrosos Mb is heated

A

Nitrochemchrome

135
Q

What color is Nitrochemchromo

A

Pink

136
Q

What is the alternative to nitrite

A

Vegetables

137
Q

What vegetables has high amount of nitrite

A

Celery Juice

138
Q

What are the two method in curing

A

Dry rub and Pickle/Brine

139
Q

What is dry rub

A

No water added
Slow process

140
Q

What is the pro of dry rub

A

Increase quality due to consistent cure reaction

141
Q

What is the con of dry rub

A

Slow causes bone sour (rotten)

142
Q

what is pickle/brine

A

Water is added

143
Q

What are the 2 types of pickle/brine

A

Immerse or soak
Pump/inject (more often)

144
Q

Pro of using pickle/ brine

A

Fast

145
Q

Con of using pickle/ brine

A

Decrease quality
Microbial contamination

146
Q

What is the mammary gland

A

the udder

147
Q

What is consisted in the Inguinal canal

A

Arteries, veins, lymph vessels and nerves

148
Q

Before milking how much can udder weight

A

50 kg

149
Q

How many quarters does cows have

A

4 quarters

150
Q

How many quarters does goats have

A

2 sides

151
Q

what is the Alveoli and Small ducts

A

Tissue that secrete the milk

152
Q

What are Alveoli and Small ducts made up

A

Epithelial cells

153
Q

What is the purpose of epithelial cells

A

Remove water and nutrients to convert to milk

154
Q

Does Large/Major ducts secrete milk

A

NO

155
Q

What is the Annular fold

A

Connective tissue

156
Q

What is the teat meatus/streak canal

A

3-5 fold that drains the milk

157
Q

What is the teat meatus/streak canal purpose

A
  1. prevents escape of milk
  2. Barrier to bacteria and foreign material
158
Q

Where is majority of the milk located

A

60% alveoli, 40% cisterns and major ducts

159
Q

Stages of Dairy Cows

A

Calving
Lactation

160
Q

What is the milking process

A
  1. Disinfect udder
  2. Strip the udder
  3. Wipe the disinfectant off udder
  4. Place machine on udder
  5. Disinfect udder again
161
Q

What happens when disinfect udder

A

Use iodine solution

162
Q

What happens when strip the udder

A

Empty teat cistern
Check milk is clean

163
Q

What happens when machine place on udder

A

Complete milking processing

164
Q

Rank milk composition high to low

A

Water
Carbohydrate
Fat
Protein
Vitamins and Minerals

165
Q

What is in carbohydrate

A

Lactose

166
Q

What are the 2 types of lactose

A

Alpha lactose
Beta lactose

167
Q

Alpha lactose temperature

A
  • High temperature more soluble
  • Low temperature crystalize
168
Q

Beta Lactose temperature

A
  • Low temperature more soluble
  • High temperature crystalize
169
Q

Solubility is dependent on what

A

Temperature

170
Q

What is lactose crystallization

A

When concentration of lactose exceeds its solubility

171
Q

Alpha lactose crystals are what

A

hard

172
Q

Beta lactose are

A

sweeter and more soluble

173
Q

How many fatty acid make up 90% of milk

A

15 - 20 fatty acids

174
Q

Majority of fat is saturated or unsaturated fatty acids?

A

Saturated fatty acids

175
Q

How many AA in milk protein

A

9 amino acids

176
Q

What are the two types of protein

A

Casein and Serum

177
Q

What protein makes up more of the milk

A

Casein

178
Q

What are the water soluble vitamins in milk

A

B1, B2, B3

179
Q

What are the fat soluble vitamins in Milk

A

A, D, E, K

180
Q

What vitamin is required for all types of milk

A

Vitamin A

181
Q

What vitamin is fortified

A

Vitamin D

182
Q

What types of minerals is milk source for

A

Calcium
Magnesium
Phosphorus
Potassium
Selenium
Zinc

183
Q

What is fluid milk

A

Beverage use

184
Q

Production Step for fluid milk (SPHV)

A
  1. Standardization
  2. Pasteurization
  3. Homogenization
  4. Vitamin Fortification
185
Q

What happens in Standardization

A

Centrifugal separators
Add cream back

186
Q

What are the two types of pasteurization

A

High Temperature Short Time (HTST)
Ultra Pasteurization

187
Q

High temperature short time

A

Minimal impact on quality
161 F for 15 sec

188
Q

Ultra Pasteurization

A

Higher heat
Shelf life
Cooked Milk Flavor

189
Q

What happens in homogenization?

A

Decrease fat globules
High pressure forcing milk through a screen

190
Q

Vitamin fortification

A

Vitamin A require equivalent to whole milk
Vitamin D fortified

191
Q

What is PMO

A

Pasteurized Milk Ordinance

192
Q

PMO is revised how many years

A

2 years

193
Q

What department’s overlooks milk

A

FDA

194
Q

What are the milk regulations

A

Milk parlor and processing design
Milking practices
Milk Handling
Sanitation
Standards for Grade A milk

195
Q

Fluid Milk Variations

A

Fat content
Lactose Free
A2

196
Q

How to produce lactose free

A

Lactase

197
Q

What is A2 milk

A

Different casein to reduce dairy intolerance due to protein

198
Q

What are the 2 types of Casein

A

A1 beta casein
A2 beta casein

199
Q

What casein does regular milk have

A

A1 and A2

200
Q

What casein is the problem to people

A

A1

201
Q

What casein does A2 milk have

A

A2

202
Q

What is mastitis

A

Inflammation of the udder

203
Q

What causes mastitis

A

typically caused by microbial infection

204
Q

What happens if the udder is contaminated?

A

Milk has a increase in bacteria counts and somatic cells

205
Q

What is somatic cells

A

Primarily white blood cells

206
Q

Are somatic cells normally in milk

A

Yes

207
Q

What enzymes are in somatic cells

A

Lipolytic and proteolytic enzymes

208
Q

What is lipolytic

A

breakdown fats

209
Q

What is proteolytic

A

breaks down protein

210
Q

What happens to milk when somatic cells is increased

A

deterioration of milk fat and protein

211
Q

What is the FDA regulation on antiobiotics

A

No antibiotic residues
Testing on farm and plant

212
Q

What is the label for hormones and why

A

No hormones added, milk naturally contains hormones

213
Q

what is rBSt and its used

A

Growth hormones, increase milk production

214
Q

Standard identity of ice cream

A

10% or more milk fat
20% milk solids
Must weight 4.5 lbs/gallon

215
Q

What are simple ingredients

A

Water
Butterfat
Sweetners

216
Q

Water in ice cream

A

From milk

217
Q

Butterfat in icecream

A

Gives creaminess

218
Q

What is the percent of fat in regular ice cream

A

10% - 16%

219
Q

What is the percent of fat in premium ice cream

A

16% and more

220
Q

Where is butterfat from

A

Cream

221
Q

What is the sweetners

A

Adds flavors
Lowers the freezing point

222
Q

Too much sugar can lead to what ice cream

A

too soft

223
Q

What type of milk is added to ice cream and what does it do

A

Milk solid that is not fat
Stabilize the air

224
Q

What are the complex ingredients

A

Emulsifiers
Stabilizers
Flavorings
Colors
Chunks

225
Q

What is emulsifier in ice cream

A

Keep fat structure and air distribution in place

226
Q

What is stabilizers in ice cream

A

Increase viscosity, reduce ice crystals

227
Q

What is flavorings in ice cream

A

Natural and artifical

228
Q

What is chinks in ice cream

A

Fruits, Nuts, chocolate

229
Q

Basic Step to Ice Cream (BPHAAFCPH)

A
  1. Blend ice cream mixture
  2. Pasteurize mix
  3. Homogenize
  4. age the mix
  5. Add liquid flavors and colors
  6. Freeze
  7. Add chunks
  8. Package
    9 Harden
230
Q

What happens during ice cream blend

A

Milk fat, solids, stabilizer, and emulsifiers blended

231
Q

2 types of pasteurize ice cream temperature

A

155 F for 30 min
175 F for 25 seconds

232
Q

What happens during homogenize

A

Increase pressure screen to reduce fat globules

233
Q

What happens during Age the mix

A

40 F for 4 hours or overnight
Improves whipping properties

234
Q

What happens during Freeze

A

Freeze and incorporate air called overrun

235
Q

What happens during Chunks

A

Can’t be added before freezing

236
Q

What is the temp for Harden

A

Holding temp -13F

237
Q

Holstein cows

A

Dutch Origins
Most common in the US
High milk volume

238
Q

Jersey

A

English Origin
Small body size
High heat tolerance
High butter fat milk

239
Q

Brown swiss

A

Swiss orgin
Oldest breed
High protein to fat ration
Good for cheese production

240
Q

Guernsey

A

English origins
High vitamin A (yellow, golden)

241
Q

Aryshire

A

Scottish Origins
Easily adapt to enviroment

242
Q

Milking Shorthorn

A

Great British Origins
Dual purpose breed
High protein to fat ratio

ANSC meat science (4 decks)

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